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Potato salad with mustard and green peppercorn dressing
Potato salad with mustard and green peppercorn dressing
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Creamy sweet potato and potato salad fusion.
Ingredients:
  • 750g orange sweet potato (kumara), peeled, cut into 4cm pieces
  • 750g coliban potatoes, peeled, cut into 4cm pieces
  • 50g baby rocket leaves, washed, dried
  • 1 garlic clove, crushed
  • 35.10 gm wholegrain mustard
  • 20.00 ml drained green peppercorns, finely chopped
  • 21.00 gm fresh orange juice
  • 1 quantity basic mayonnaise
  • Salt & freshly ground black pepper
  • Fresh lemon juice, to taste
Instructions:
  • For the dressing, combine garlic, mustard, peppercorns, and orange juice with mayonnaise. Whisk until well combined. Season with salt and pepper, and add more lemon juice to taste, if desired. Cover with plastic wrap and refrigerate until ready to use.
  • Steam sweet potato and potato until tender, then let cool for 10 minutes before using.
  • In a large serving bowl, combine potatoes with dressing and baby rocket leaves. Gently toss and serve immediately.

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